eat-point-love

Burrito Salad - 15pp

2012-05-28T03:55:00.001-07:00

Layer the following:

Rice - 6pp

Salsa - 0pp

50g Avo - 3pp

1/2 pack Mexican Fajita Chiken (100g) - 3pp

1/2 tin Red Beans - 3pp

Coriander - 0pp

Lemon - 0pp

Seperately pack lettuce - 0pp

I prepared this all the night before and for lunch will just put the lettuce in a plate and tip the bowl over the lettuce and squeeze the lemon juice on the salad

this it how it turned out:

Steak & Chips (9pp)

2012-05-18T02:42:00.005-07:00

Serves 2

You will need:

Extra Lean Beef Escalopes 300g - 8pp

125 ml Nando's Peri-Peri Sauce - 2pp

250 g Potato - 5pp

Mixed Salad - 0pp

2 x tbsp Pizza Express Light Dressing - 3pp

18 in total divided by 2 = 9pp

1) Marinade the steak in the sauce the night before

2) Cut the potato into chips and spray with fry-light, do these in an actifry or in the oven

3) Just before the chips are ready, fry the steak on a griddle pan.

Chorizo & Prawn Spaghetti (9pp)

2012-05-10T08:16:00.000-07:00

Serves 2

You will need:

225g Prawns - 4pp

70g Chorizo - 6pp

1/2 Bottle Passata - 0pp

300g Cooked Pasta - 9pp

in total divided by 2 = 9pp

fry the chorizo

add the prawns

add the passata

make the pasta

let the tomato mix simmer while the pasta cooks

serve

Chicken Parmigiana (14pp)

2012-04-29T09:06:00.001-07:00

You will need:

2 x Garlic Chicken Kievs (Sainsbury's Be Good) - 15pp

1/2 Bottle Passata - 0pp

1 x tsp Garlic - 0pp

1 x tsp Oregano - 0pp

40g Parmesan - 4pp

300g Cooked Spaghetti - 9pp

28pp in total divided by 2 = 14pp

bake the kievs as per instructions

in the meantime, in an ovenproof dish add the passata

add the garlic and oregano

add 1/2 of the parmesan

once the kievs are nearly cooked (5 minutes cooking time to go) put this on top of the passata

top with a little more of the parmesan and bake for a further 10 minutes (until passata is warm)

while the chicken and passata is in the oven, cook the spaghetti

once spaghetti is ready, plate up

chicken should now be done

serve chicken on top of the spaghetti

top with the sauce

sprinkle the remaining parmesan on

Venison Sausages & Swede Mash (11pp)

2012-04-28T06:31:00.002-07:00

Serves 2

You will need:

1 x Swede cubed (0pp)

200g Potato cubed (4pp)

1 x Philadelphia Light Mini Tub (1pp)

1 Onion sliced (0pp)

3 x tsp Bisto Onion Gravy (2pp)

6 x Venison Sausages (14pp)

21pp in total divided by 2 = 11pp per serving

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Peel and cube the swede & potato and boil for 20 - 25 minutes.

In the meantime grill the sausages.

Fry the onions.

Mix the Bisto Onion Gravy with water (however thick or runny you would like it)

Add the Bisto to the fried onions.

When the swede and potato is done, mash, add salt pepper and phili

Creamy Pork Gnocchi (14pp)

2012-03-11T16:16:00.000-07:00

You will need:

1 x Onion (0pp)

Garlic (0pp)

250g Gnocchi (10pp)

200g Weight Watchers Cream (8pp)

280g Pork Fillet (10pp)

1/2 tsp Sage (0pp)

Fresh Basil (0pp)

29 divided by 2 = 14pp per portion

Chop the onion

cut the pork fillet in cubes

season the pork and add the garlic, brown the onions & meat in a frying pan

once the pork is browned, add this to the slow cooker. then add the cream

mix together and cook on low for 4 hours

after 4 hours add the basil

mix together

add the uncooked gnocchi and cook another 20 minutes on high. once ready add more basil and serve

Mushroom & Vermouth Risotto (9pp)

2012-03-10T10:47:00.004-08:00

Serves 4

You will need:

300g Risotto Rice (28pp)

1 Onion (0pp)

Garlic (0pp)

1 Punnet Mushrooms (0pp)

1 Chicken Stock Pot (1pp) - made with 500ml boiling water

100ml Dry Vermouth (4pp)

40g Parmesan Shavings (4pp)

37pp in total divided by 4 = 9pp per portion

chop an onion finely

chop the mushrooms finely

fry the onions, add the mushrooms once onions are cooked. add the risotto rice. fry for 3 minutes. add the vermouth and cook another 3 minutes. then add the stock little by little until the rice is cooked.

once risotto is the right consistency, serve

add some balsamic vinegar

shave the parmesan just before serving.

Roasted Pork w. Onion & Soy Marinade / Roasted Tomatoes, Mash & Garlic Mushrooms (12pp)

2012-03-05T10:22:00.000-08:00

Serves 2

You will need:

Tomatoes:

Cherry tomatoes on the vine (0pp)

2 x tbsps Balsamic Vinegar (1pp)

Pork Chops:

2 x Pork Chops (16pp)

2 x Garlic Cloves (0pp)

1 x Onion (0pp)

4 x tbsps Light Soy Sauce (1pp)

1 x tbsp Lemon Juice (0pp)

Mash

1 x Potato - 250g (5pp)

1 x Phili Mini Tub (1pp)

Mushrooms:

1 x Punnet Mushrooms (0pp)

Garlic Salt (0pp)

24 in Total divided by 2 = 12pp per serving

to prepare the tomatoes, wash but keep on the vine

put in an ovenproof dish and drizzle with balsamic vinegar

put in the oven and slow roast while you prepare the rest

prepare the pork chops by spraying a roasting tin with fry light & seasoning the chops

make the marinade by chopping 2 garlic cloves

chop 1 onion

in a cup, mix 2 tbsp light soy sauce

and 1 tbsp lemon juice

put this on the meat and roast in the oven

for the mash chop 1 potato in cubes

boil in salted water for 15 minutes or until soft enough to mash

season potatoes, add Philadelphia mini tub and mash

clean and cut the mushrooms in quarters and fry in fry light with garlic or in the actifry

serve the tomatoes, mash & mushrooms with the pork chops

Pan-fried Venison w. Berry Jus, Swede Mash & Broccoli (8pp)

2012-02-26T12:37:00.000-08:00

Serves 2

You will need:

200g Venison Steak (8pp)

1 tsp Olive Oil (1pp)

Meat Tenderiser

For the Jus:

1 tbsp Balsamic (0pp)

1 x Knorr Beef Stock Pot (1pp)

1 x tbsp Rescurrant Jelly (2pp)

1 x tsp Garlic (0pp)

Mixed Berries, fresh or frozen (0pp)

For the Swede Mash:

150g Potatoes (3pp)

1 Swede (0pp)

Broccoli (0pp)

15pp in total divided by 2 = 8pp per portion

Peel the swede

Cut the swede in cubes

Start boiling the swede while you peel and cube the potato

peel the potato and cut into cubes, put this with the swede and boil for a total for 25 minutes or until soft enough to mash.

10 minutes before the swede is ready, start preparing the venison

tenderise the venison

cut the steak in 2

fry the steak in a non-stick pan

once cooked through remove from heat, put onto a plate

and cover with foil

make the beef stock

mix the stock pot with 150ml water

deglase the pan with the baslamic vinegar

add the garlic & redcurrant jelly

add the berries, keep stirring until the jelly has melted, add the berries.

cook on high heat until the jus starts reducing

start preparing the broccoli

take the swede mash off the heat

mash the swede, i added butter buds at this stage

serve the mash and brocolli

top with the venison

pour over the jus

Tomato & Basil Soup w. Krisproll Bruschetta (7pp)

2012-02-26T11:45:00.000-08:00

Serves 1

Not so much a recipe but throw the following things together for a light lunch:

1 x WW Tomato & Basil Soup (2pp)

2 x Krisprolls (3pp)

Tomatoes (0pp)

Basil (0pp)

Buffalo Mozzarella (2pp)

Total: (7pp)

Heat the soup & make krisrolls my toping with mozzarella, tomato & basil

Serve with the soup

Turkey Rissoles w. Garlic Bread & Rocket Salad (13pp)

2012-02-18T14:30:00.000-08:00

Serves 2

You will need:

For the Turkey Rissoles

250g Turkey Mince (9pp)

1 x Onion (0pp)

Chopped Fresh Coriander (0pp)

1 x Lemon (0pp)

2 tbsp Sweet Chilli Sauce (2pp)

1 x Egg (2pp)

15g Breadcrumbs (1pp)

2 tbsps Flour (4pp)

For the Garlic Bread

1 x Ciabatta Rolls (6pp)

2 tsp Low Fat Butter (1pp)

Chopped Garlic (0pp)

For the Salad:

Salad Leaves (0pp)

Lemon Juice (0pp)

2 tbsp Sweet Chilli (2pp)

25 Divided by 2 = 13pp

chop the onions

chop the coriander

measure out the breadcrumbs

season the turkey mince with salt & pepper

mix together the turkey mince, onion, juice of the lemon, chopped coriander, egg & breadcrumbs

form small balls

flatten slightly & dust with flour

put in the actifry for 25 min's / the oven

cut the ciabatta in half

mix the butter and garlic and spread on the ciabatta

fry on the griddle pan

serve with the salad & lemon wedges

make a dressing with lemon juice & 2 tbsp sweet chilli sauce, use half for the salad

once the meatballs are ready take them out and pour the remainder of the dressing on

Honey Mustard Pork Chops w. Baby Potatoes (14pp)

2012-02-18T11:53:00.000-08:00

Serves 2

You will need:

Garlic (0pp)

Rosemary (0pp)

2 x Pork Chops (14pp)

1 tbsp Honey (2pp)

3 tbsp Mustard (2pp)

500g Baby Potatoes (10pp)

27 Divided by 2 = 14pp

spray a roasting tin with fry light, put the garlic & rosemary in the pan

mix together the honey & mustard, cover the pork chops

parboil the potatoes for 10 minutes, put the potatoes in the roasting tin & the pork chops on top

roast for 45 minutes & serve

Turkey Meatballs & Spaghetti (11pp)

2012-02-18T09:58:00.000-08:00

Serves 4

You will need:

1 x Onion (0pp)

500g Turkey Mince (17pp)

10ml Lea Perrins Worcestershire Sauce (0pp)

2 tbsps Ketchup (1pp)

1 Egg (2pp)

40g Breadcrumbs (4pp)

1 x can Tomatoes (0pp)

Garlic (0pp)

Origanum (dried) (0pp)

300g Cooked Pasta (12pp)

80g Cathedral City Light (7pp)

42 divided by 4 = 11pp

chop onions

add the turkey mince

add the tomato ketchup & worcestershire sauce

add the egg

add the breadcrumbs

season with salt & pepper

mix together (by hand)

form small meatballs

put these in the actifry for 20 - 25 minutes (or the oven)

prepare the pasta

warm the tinned tomatoes, add garlic, origanum & basil

serve by first adding the pasta

then the meatballs

top with the tomato sauce

add fresh basil & cheese

mix together & serve

Steak Pita w. Tomato Salsa & Wedges (15pp)

2012-02-12T05:37:00.000-08:00

Serves 2

You will need:

600 Potatoes - 13pp

For the Salsa:

Tomatoes - 0pp

Garlic - 0pp

Coriander - 0pp

Onion - 0pp

Chilli - 0pp

For the Steak:

200g Fillet Steak - 9pp

5g Cajun Spice - 0pp

15g Plain flour - 1pp

2 x WW Pitas - 5pp

Salad leaves - 0pp

2 tbsp Light Mayo - 1pp

Total 30 divided by 2 = 15pp

Cut the potato in wedges, put in the actifry / oven for 20 - 30 minutes

Make a salsa with the tomato, garlic, coriander, onion & chilli

Sprinkle the fillet steak with Meat Tenderiser

Bash with a meat tenderising mallet

Mix together the cajun spice

and flour

put this on the steak

fry the steak (4 minutes each side)

remove from the heat

cover with foil (impossible to get steak right without covering with foil for a couple minutes after taking it off the heat)

cut into strips

toast the pita bread

once warm, cut pittas open

put the mayo on the pittas

add the salsa

and salad leaves

serve with potato wedges

Plaice Topped With Bacon w. Asparagus & Potato Wedges (9pp)

2012-01-22T08:56:00.000-08:00

Serves 2

You will need:

Fish:

2 x (150g) Plaice Fillets - 6pp

100ml Extra Light Mayo - 3pp

1/2 tsp Paprika - 0pp

2 teaspoons Wholegrain Mustard - 1pp

100g Low Fat Bacon - 4pp

Wedges:

200g Potato, cubed - 4pp

Asparagus:

Asparagus - 0pp

20g Grated Parmesan - 2pp

18pp in total divided by 2 = 9pp

Spray a baking tray with fry light and lay the place fillets side by side.

Season the plaice with salt & pepper

Mix the mayo

and paprika, add the mustard

cover the plaice with the mayo, mustard & paprika mix

cut the bacon in strips and lay on the plaice. Put in the oven @200 degrees for 20 - 25 minutes

Cube the potatoes & bake in the oven / actifry at the same time

Remove the stalks from the asparagus

Boil the asparagus for 5 minutes & put in cold water. Then fry in a griddle pan until cooked

Remove the potatoes from the oven / actifry

Check fish it cooked through

Grate some parmesan on the cooked asparagus.

Salmon Fish Cakes (11pp)

2012-01-21T07:25:00.000-08:00

Serves 2

You will need:

1 can Salmon (213g) - 8pp

1 egg - 2pp

30g Flour - 3pp

20g Breadcrumbs - 2pp

300g Potatoes - 6pp

Lemon juice - 0pp

Parsley - 0pp

21pp in total divided by 2 = 11pp per serving

Cube the potatoes and boil for 20 mins until soft enough to mash, season

Open the salmon and;

check for any bones or skin

Mash together the potato & salmon

Beat the egg

Add half the egg to the mash and salmon

Add lemon juice

Add parsley & mix

Form the fishcakes and freeze for 15 minutes

Dip the fishcakes first in egg, then ...

in flour

and finally in breadcrumbs

Serve with salad or bread

Ostrich Steak w. Mushroom Sauce & Potato Bake (13pp)

2012-01-13T12:45:00.000-08:00

You will need:

Serves 2

2 x Ostrich Steaks (8pp)

For the Potato Bake:

50g WW Double thick cream (2pp)

150ml Skimmed Milk

260g Potatoes (6pp)

30g Light Cheddar (2pp)

For the Sauce:

1 Onion (0pp)

125g Mushrooms

125ml White wine

100g WW Cream (4pp)

2 teaspoons Wholegrain mustard (0pp)

26 in total divided into 2 servings = 13pp

Slice the potatoes thinly and layer in large ramekins

Mix the skim milk & 50g WW cream, cover the potatoes with cream. Top with the cheese and cover with foil.

Put in the oven at 220 degrees C for 45 minutes.

Chop the onions

Fry the onions in fry lite, add garlic. Set aside

Fry the Ostrich Steak

4 Minutes per side

Once the ostrich is cooked, remove from the frying pan and place on a plate. Cover with foil for it to rest.

Chop the mushrooms

Using the same pan as you did for the ostrich, deglaze the pan by adding the white wine. Fry the mushrooms.

Add the mustard.

Add the cream & then add the cooked onions. let this simmer for 5 minutes.

Get the Potato bake out the over (check it's ready)

To serve, top with parsley

pp champagne separately :) haha

Apricot Glazed Salmon w. Garlic New Potatoes & Salad (11pp)

2012-01-11T15:18:00.000-08:00

You will need:

Serves 2

2 x Salmon Fillets (16pp)

50g Reduced sugar apricot jam (2pp)

5g Sweet chilli sauce (0pp)

1 x teaspoon White wine vinegar (0pp)

1 x tin New potatoes (6pp)

1 teaspoon lf butter (1pp)

2 x teaspoons garlic salt (0pp)

Mixed salad leaves (0pp)

Dill (0pp)

Lemon (0pp)

21 in total, divided into 2 servings = 11pp

Mix together the apricot jam, sweet chilli sauce & white wine vinegar

Cover the salmon with the apricot jam mix. Put in the oven @ 220 degrees for 20 mins.

Boil the potatoes

Once the potatoes are done, mix in the low fat butter & garlic salt

Top with the dill, serve with a simple salad & lemon

Meat free sausage & Mushroom Pasta (10pp)

2011-10-13T09:45:00.000-07:00

Meatfree hot dog & Mushroom Pasta / Serves 2 (10pp)

You will need:

1 x punnet of mushrooms (0pp)

1 x medium onion (0pp)

2 x tsp garlic (0pp)

4 x Meatfree hot dogs (7pp)

200g Extra Light Philadelphia (6pp)

150 ml Skimmed Milk (1pp)

200g Cooked Pasta (6pp)

Divided into 2 portions ... 10pp

Start off by chopping the mushrooms

Boil the meatfree sausages for 10 mins or according to the package instructions. Once this is done you can also cook the pasta according to the package instructions

Chop the onions

Fry the onions & Garlic, also add the mushrooms

Chop up the hot dogs and add this to the onions,

Fry the onions, mushrooms & hot dogs

Add the Philadelphia

Stir through until the philadelphia is warmed through

if it's too thick at this stage, add about 150ml of milk

Serve the sauce with the pasta

Chorizo Gnocchi (11 pp's)

2011-09-20T12:40:00.000-07:00

This recipe serves 3 (2 x and 1 x lunchbox) :)

You will need:

Fry light spray (about 10 sprays)

1 Onion

1 Red or Green pepper (i used red)

140g Chorizo

500g Fresh Gnocchi

1 Carton Chopped Tomatoes (or 1 Tin Tomatoes)

Fresh Basil

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Start off by chopping the onions and red pepper and frying in fry light.

You can at this stage start preparing the gnocchi as per the packet instructions.

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Slice the chorizo into thin slices and add to the onions and peppers.

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Fry the onion, red pepper and chorizo together for about 5 minutes until chorizo is cooked. Once cooked add fresh basil.

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Add a carton / tin of tomatoes to the onion & chorizo mix.

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By this time the gnocchi should be ready.
Drain, season with salt and pepper and leave to one side

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In an ovenproof dish mix the chorizo and gnocchi together, top with some fresh basil.

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Cover with foil and put in the oven (200 C) for 20 minutes

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Once out the oven, it's ready ...

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Add some more fresh basil and serve.

Antipasto (20 pp's)

2011-09-20T12:38:00.000-07:00

So this one is not exactly low on points, but it is one of my favourites that I have from time to time:

The following is for one plate:

4 x Slices Sainsbury's Garlic Bread Slices (13pp)

62g Sainsbury's 10% Fat Mozzarella Cheese, Be Good To Yourself (3pp)

2 tsp Balsamic Vinegar (0pp)

Various Italian Salami & Meats (4pp)

Tomatoes (0pp)

Garlic (0pp)

Onions (0pp)

Fresh Basil Leaves (0pp)

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The Tomato, Onion & Basil Salsa ....

Chop tomatoes, onions & basil. Add garlic & finely chopped fresh basil and mix it all together add salt and pepper & about a tsp of balsamic vinegar, keep in the fridge at least an hour before.

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Weigh out about 4pp worth of Salami & Prosciutto (about 6 Slices)

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Tear 1/2 a ball of buffalo mozzarella and add a tsp of balsamic vinegar.

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Add the 4 slices of garlic bread, and that's it.

I then generally just make my own little topped sandwiches with the garlic bread topped with different bits.